Eastington @ Paddington

*Favourites, Broccoli, Peas, Soups

*Pea and Broccoli soup

Published by

Marcus

on

January 17, 2025

from Simply Nigella: Feel Good Food (page 106) by Nigella LawsonDelicious and very simple. This is likely to become a regular. Reminicent of pea and ham soup without the ham. The recipe is online: https://www.dailymail.co.uk/home/you/article-3235485/Simply-Nigella-Pea-broccoli-soup.html Nigella uses a mint tea bag, however I used fresh mint to make the stock. Basically…
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INDIA, Seafood, Snapper

Madras Fish Curry of Snapper, Tomato and Tamarind

Published by

Marcus

on

January 17, 2025

From Rick Stein’s India. Recipe online. https://thehappyfoodie.co.uk/recipes/madras-fish-curry-of-snapper-tomato-and-tamarind/ This was good, but not great. Perhaps the curry needs to cook a lot longer to let the flavours develop. Yellow mustard seeds fried with onions, then lots of fresh curry leaves, spices of Kashmiri chilli powder, turmeric, and ground coriander. …
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Cereals & Grains, Chickpeas

Spiced chickpea wraps with tahini dressing

Published by

Marcus

on

January 16, 2025

from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 32) by Thug Kitchen and Michelle Davis and Matt Holloway This was good, but not worth the effort (both in cooking and cleaning up). I probably overcooked the chickpeas trying to get them…
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*Favourites, Poultry, Turkey

*Sous-vide Turkey Breast with Crispy Skin

Published by

Marcus

on

January 12, 2025

Last years Deep Fried Turkey Breast “Porchetta” was very good. But t J. Kenji López-Alt at Serious Eats came up with this alternative, and it is the easy winner: https://www.seriouseats.com/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving. Turkey breast cooked in the sous vide at 63C for 3 hours. Skin cooked in the oven at 200C for…
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*Favourites, Trout

*Confit of Petuna ocean trout with fennel salad

Published by

Marcus

on

August 15, 2020

fromTetsuya by Tetsuya Wakuda ground coriander lemon oil white pepper thyme grapeseed oil basil store-cupboard ingredients celery sea trout chives konbu parsley sea trout roe (substituted salmon roe) olive oil carrots fennel capers I depart from the cooking method in the book (which was adapted for home cooks). After marinating the trout…
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*Favourites, Mushrooms, Pig

*Pieds de Cochon Farcis aux Morilles (stuffed pigs’ trotters with morels)

Published by

Marcus

on

June 29, 2010

from Memories of Gascony by Pierre Koffmann (p287) boned pig’s trotter soaked overnight then cooked with carrots, celery, onion, white wine, veal stock, bay leaf & thyme. Stuffing of soaked dried morels, sweetbreads, chicken mousse (made by processing chicken, tarragon, an egg and some double cream in a blender). Sauce: chicken legs, the sweetbread trimmings, sliced mushrooms, shallots, garlic, thyme bay leaf., splash of…
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*Favourites, Canapé/ Starter, Desserts

Angus Extravaganza

Published by

Marcus

on

April 29, 2006

21 May 2023 George’s Lamprais curry: Excellent. The only clues have was that the meat was won in a a raffle. “Lamb, blade steak, chicken thigh and pork belly – all cooked a little differently. The lamb and beef were boiled first and then used that stock to cook the…
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